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Thursday, August 30, 2012

Lite Zucchini Bread

From the kitchen of One Perfect Bite...I love the bold colors of the produce that fights for space on the counters of my summer kitchen. Those bell-clear reds and bright greens and yellows are destined for jars whose colors will brighten my pantry shelves and rival the tones of an artist's palette. I have clear plans for the reds and will have them packed away in no time, but using all those greens and yellows is more problematic. The squash does me in every year. I can control how much we grow and purchase, but what we inherit from neighbors and well-meaning friends moves me into that dangerous "now what" realm of kitchen creativity. I've decided to use the last of the squash for breads that I can freeze and use later in the year. I'm not a huge fan of zucchini bread. My sweetometer kicks in quickly and I find most loaves are way too sweet for my taste. I've been eyeing this recipe for months now and finally came to the conclusion that at its worst, it would be better than the cloying recipes that I had tried to date. I got with the program this afternoon and can happily report the bread isn't half bad. The recipe is a contest winner that was published in Taste of Home Magazine. The bread is very easy to make and it is perfect for toting to a morning coffee or committee meeting. If you are looking for a sweet treat that can be made with minimal effort, I think you'll be happy with this bread. It uses half the sugar and oil of a typical loaf and its flavor improves with age. I suggest you make it at least 8 hours before you plan to serve it. If you are looking for a lite version of zucchini bread, you might want to give this recipe a try. Here's how the bread is made.

I love a good zucchini bread. The one I make has a bit more spice to it. Zucchini is one of those things I think I should like but I've never developed a taste for, though I will occasionally eat it fried. Zucchini bread is always what I make if someone gives me a few.

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